2 Pink Lady apples (170g each)
2 sheets frozen puff pastry, just thawed
2 teaspoons cinnamon sugar, plus extra for sprinkling
¼ cup caramel spread (See Tip)
Extra caramel spread and vanilla ice-cream, to serve
Cut each apple into quarters. Peel and core. Cut each quarter into thin slices.
Sandwich pastry sheets together sprinkling in between with cinnamon sugar. Cut in half.
Transfer rectangles to a large oven tray lined with baking paper. Using the tip of a small sharp knife, score a 1 ½cm border around each rectangle, without cutting all the way through. Spread 1 tablespoon caramel over pastry on each one to the edges of the border.
With long side of pastry facing you, arrange apples in rows overlapping, as pictured. Brush remaining caramel over apples. Sprinkle with extra cinnamon sugar.
Cook in a very hot oven (220C) for about 15 to 20 minutes, or until pastry is puffed and golden brown.
Serve warm drizzled with extra caramel and ice-cream.